Spiced Apple Cider

1 gallon apple cider

1½ tsp. allspice

1½ tsp. cinnamon

½ tsp. ground cloves

¾ cup brown sugar, packed

Combine apple cider, allspice, cinnamon, cloves and brown sugar.  Bring to a boil and simmer 5 minutes. 

Serve warm or chilled.

Slow Cooker Buffalo Chicken

3 lb. frozen chicken breasts

¾ bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 Tbsp. butter

Put frozen chicken, wing sauce and ranch dip mix into crock pot.

Cook on low at least 6-7 hours.

Shred chicken and return to crock pot.

Add butter and cook for an additional hour.


(found on this blog)

Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn, or fresh if in season
Crumbled tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. 
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
To serve, sprinkle tortilla chips over soup.


(found on this blog)

Best Sugar Cookies and Glace Icing

1¾ cups butter (or margarine)

1½ cups sugar

1½ tsp. vanilla

2 eggs

2 Tbsp. milk

4 cups flour

3 Tbsp. baking powder

½ tsp. salt

Cream butter, sugar and vanilla.  Add eggs and milk; beat until fluffy.  Add flour, baking powder, and salt.

Roll 1/8 – ¼ thick on floured board.  (Use LOTS of flour on rolling pin and hands OR use a piece of waxed paper between the dough and rolling pin.)

Cut out shapes and place on cookie sheet.  Bake @ 375° for 8 minutes (barely browned)

Ice immediately and keep in sealed container.

(recipe from a friend)

Glacé Icing

1lb powdered sugar (about 3 3/4 cup)
6 Tbsp. milk
6 Tbsp. light corn syrup
1 tsp. almond extract


With a whisk, combine sugar and milk until smooth (no lumps!)  Then stir in corn syrup and extract.

(recipe found here)

Loaded “Baked Potato” Soup

1 lb. baking potatoes, cubed

2 cups chicken broth

1 cup milk

3 slices bacon, cooked or ham, cubed

1 cup grated cheddar cheese

¼ cup sour cream (optional)

Place cubed potatoes into large microwave bowl.  Microwave on high for 5 minutes, stir halfway through.

Add broth and milk; stir.  Microwave 10 minutes more, stirring halfway through.

Meanwhile, cook bacon and crumble.

Crush potatoes with potato masher.  Add crumbled bacon and grated cheese.

Add sour cream as desired.

Sausage Stir Fry

1 lb sausage

¾ cup onions, mushrooms, broccoli, chopped

3 Tbsp vegetable oil

Garlic salt, oregano to taste

¾ cup parmesan cheese

1 ½ cups uncooked rice

Cook rice; keep warm.

Slice sausage.  Sauté onions, mushrooms and broccoli in oil until tender.

Add sausage, garlic salt and oregano.  Heat through.  Mix in cheese.

Serve over warm rice.

Serves 6

Sweet and Tangy Party Meatballs

1 1/2 cups brown sugar

3/4 cup vinegar

3/4 cup BBQ sauce

3 teaspoons Dijon mustard

3 teaspoons Worcestershire sauce

1 bag frozen meatballs

Preheat oven to 350.

Combine the brown sugar, vinegar, BBQ sauce, mustard and Worcestershire sauce in a saucepan to heat up and dissolve sugar.

Place the meatballs in a 13x9 inch baking dish.

When sugar is dissolved, pour heated sauce over the meatballs and cover the baking dish with foil.

Bake for 30-45 minutes or until heated through.

Serve right away and enjoy!




recipe found here

Italian Sausage Lasagna

1 lb sausage

1 onion, chopped

1 clove garlic, minced

1 tsp sugar

1 tsp basil

1 can (16 oz) tomatoes

1 can (15 oz) tomato sauce

12 lasagna noodles

1 carton cottage cheese

½ cup parmesan cheese

1½ tsp oregano

2 cups mozzarella, grated

Cook sausage, onion and garlic in skillet; drain.  Stir in sugar, basil and tomatoes; break up tomatoes.  Heat to boiling; simmer uncovered 45 minutes.

Cook noodles; drain.  Mix cottage cheese, ¼ cup parmesan and oregano.

Spread 1 cup sauce in 9X13 pan.  Top with 4 noodles.  Spread 1 cup cheese mix, then 1 cup sauce.  Sprinkle with 2/3 cup mozzarella.  Repeat.

Cover and bake 30 minutes @350°.  Uncover and bake 15 minutes more.  Let stand 15 minutes.

Roasted Brussells Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

(from foodnetwork.com) 

Mini Monkey Bread

3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter


Preheat the oven to 350.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. . Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.

Drop all of the biscuit quarters into muffin cups.

Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for 20 minutes for the muffin cup ones until the crust is deep brown on the top.

I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.


recipe found here